Although the sun has been shining A LOT as of late, I’m not being fooled. Autumn is definitely on its way and with that, the joy of comfort foods returns. Oh yes, I am the first to admit to being a lover of all things cozy and would happily have stew, curry and broth in the sofa on a daily basis from mid-September to mid-March. However, if there was to be one favorite dish on the Autumn menu, a humble plate of roasted vegetables would score top marks for three very valid reasons. Continue reading “Roasted Veggie Time”
The title is actually a little bit misleading as there is no competition between juices and smoothies – they are two entirely separate entities. Both are trending at the moment and there has been a lot of write ups on the differences yet I still hear people referring to their Nutribullet as a juicer when it is, in fact, a blender. Therefore I think this is still viable information.
Simply put, a juicer extracts nutrients and fibre from fruit and vegetables and turns it into a concentrated liquid. Due to the lack of fibre, a juice bypasses your body’s process of digestion and hits your system fast and furiously. This is both good and bad. Good because the vital vitamins and minerals available in vegetables (think leafy greens, celery, cucumber, ginger, fennel) has an alkalising effect on your body which is great for your health and wellbeing. We all know that in acidity illness lie. Continue reading “Juice vs Smoothie”
So lets talk about beetroot. Originally cultivated for its nutritious green leaves, these days the eating trend is for the bulb itself. My childhood memories of beetroot were distinctly picked and sliced and stacked high on supermarket shelves. With our harsh climate in mind, it was of course a necessity to preserve produce during cold long winter months but it also meant I never really tasted the fresh variety until much later on.
Beetroot is naturally sweet and therefore high in carbohydrates but used sparingly it has a myriad of health benefits which is unique to this rather lovely red root vegetable. Grated into a green salad it adds colour and that particularly earthy flavour that is unmistakably beetroot. Juicing is another great way of extracting the nutrients – just don’t forget to juice the green leaves too as they contain anti-oxidants and useful minerals such as zink and magnesium. Continue reading “The Beauty of Beetroot”
When you start juicing it may come as a surprise that your carefully laid out vegetables amount to hardly any juice. Fret not. You need a lot of veg to make a green juice and not all veg are the same. Here is my low down on what makes what:
1. Mean greens: Kale, Spinach, Swiss Chard, Cavolo Nero, Parsley, Coriander, ginger, radish. Bring a lot of punch and nutrients but do not warrant a lot of liquids. This is fine as a little ‘shot’ goes a long way. You also need… Continue reading “1 Green Juice = A Lot of Green Veg”